Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!
Life is uncertain, eat dessert first!
Recipe Source: Tib
Prep/Cooking Time: Prep Time 10 minutes/cook Time 15 minutes
Ingredients:
Custard Powder (see direction from brand)
1/2 Cup Sugar
1 Package Vanilla Sugar
1 Spoon blueberry Juice
2 Bananas
1 Carton/Bottle Milk
Directions:
Slice the bananas
Mixed the custard and vanilla sugar together
Cook the milk and put the mix in.
Put the banana’s slices in and the juice
Let cool down
Remark* the juice is good against fever too.
Recipe Source: Down Home Soul Food Cooking Blog
Ingredients:
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups blended oatmeal (measure oatmeal and blend in a blender to a fine powder)
1 tso salt
2 tsp baking powder
2 tsp soda
24 oz chocolate chips
1-8 oz Hershey bar, grated
3 cups chopped nuts
Directions:
Cream butter & both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder & soda. Add chocolate chips, Hershey bar, and nuts.
Roll into balls & place two inches apart on a cookie sheet. Bake for 10 min at 375 deg F. Makes 112 cookies. (recipe can be halved)
Recipe Source: allrecipes.com
Prep/Cooking Time: Prep Time: 25 Minutes / Cook Time: 20 Minutes
Ingredients:
2 cups all-purpose flour
4 (1 ounce) squares semisweet chocolate, grated
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons margarine, softened
3/4 cup white sugar
2 eggs
1 tablespoon orange zest
1/4 cup orange juice
1/2 cup buttermilk
Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners.
In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.
In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.
Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.
Recipe Source: Down Home Soul Food Cooking Blog
Ingredients:
½ cup butter or margarine
½ cup oil
4 tbsp cocoa
1 cup water
2 cups flour
2 cups sugar
2 eggs
½ cup buttermilk
1 tsp soda
1 tsp vanilla
½ cup margarine
4 tbsp cocoa
½ cup buttermilk
1 lb. powdered sugar
½ tsp salt
1 tsp vanilla
1 cup walnuts, chopped In a saucepan, combine butter, oil, cocoa, and water. Bring to a boil.
In a bowl, sift together flour and sugar. Pour cocoa sauce over dry ingredients. Mix well.
Combine remaining ingredients for batter. Add to mixture. Mix well. Place in a greased 11×17-inch pan. Bake at 400 degrees for 20 minutes. Frost while still hot.
Frosting:
Combine margarine, cocoa, and buttermilk in a saucepan. Bring to a boil. Remove from heat and add remaining ingredients. Blend.
Directions:
Recipe Source: bhg.com
Ingredients: Cook: 15 minutes, Prep: 30 minutes
12 cups popped popcorn (about 1/2 to 3/4 cup unpopped)
2 cups peanuts
1/2 cup candy-coated milk chocolate pieces
1/2 cup raisins
1 cup sugar
1/2 cup water
1/2 cup light molasses
1/2 teaspoon salt
Directions:
Remove all unpopped kernels from popped corn. In a greased 17x12x2-inch baking pan combine popped corn, peanuts, chocolate pieces, and raisins. Set pan aside.
Butter the sides of a heavy 3-quart saucepan. In the saucepan combine sugar, water, molasses, and salt. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
Cook over medium heat, stirring occasionally, until thermometer registers 250 degree F, hardball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching hardball stage should take about 10 minutes.
Remove saucepan from heat; remove candy thermometer from saucepan. Pour sugar mixture over the popcorn mixture; stir gently to coat the popcorn mixture. Cool until popcorn mixture can be handled easily. Use buttered hands to shape mixture into 3-inch logs, about 1-1/2 inches in diameter. Wrap each log in clear plastic wrap. Makes about 36 logs.
Recipe Source: Jaques Pepin ex Gourmet Magazine (or maybe it was Bon Appetit!)
Ingredients:
Pastry:
1 1/4 cups flour
1/4 cup sugar
1/4 lb chilled butter; cut into pieces
1 large egg yolk
2 tablespoons ice water
Filling:
3 oz butter; cut up
12 oz semisweet chocolate chips
1/4 cup light Karo
8 large egg yolks; freeze whites for other uses
Directions:
Pastry:
Place flour and sugar in work bowl of processor fitted with steel blade. Pulse briefly to mix. Add 1/4 lb butter in pieces and process until mixture resembles coarse meal. Add the egg yolk and water and process only until mixture forms a ball. Wrap airtight and refrigerate for at least one hour, or as long as a few days, or freeze for as long as three months.
Filling:
Prepare filling while pastry is chilling since filling must cool to room temperature before use, and must not be refrigerated or it will become too firm. It may wait at room temperature for several hours if necessary.
Place 3 oz butter and chocolate chips in top of double boiler over hot water on moderate heat; cover for a few minutes until almost melted, then stir until smooth. Stir in Karo. Stir (do not beat!) 8 yolks in a bowl just to mix; gradually add about 1/3 cup of chocolate mixture to yolks, combining fairly well. Stir the egg yolk mixture gradually into the remaining chocolate mixture, combining very well. Reduce heat to low and cook, stirring constantly, for five minutes.
Remove top of double boiler from hot water. Let stand, stirring occasionally, until cooled to room temperature.
Shells:
Flour a pastry board or cloth and rolling pin. Work with half the dough at a time, reserving other half in refrigerator. Flatten dough slightly and turn to flour all sides. Roll the dough very thin – about 1/16th inch. Cut into rounds with 2 inch plain-edged cutter. Ease rounds into mini-tartlet pans. Repeat with remaining dough, rerolling scraps only once. Place the filled pans on a cookie sheet and freeze until dough is firm, at least one hour, or overnight (or up to three months).
Remove pans from freezer, place square of foil into each shell, and fill with dry beans or other blind-baking aids. Bake in preheated 400° oven about 12 minutes, reversing pans back to front halfway through baking to ensure even browning. Check at 10 minutes – pastry should bake until really golden. Remove from oven, remove beans and foil, reserving beans to reuse for this purpose only, and cool tart shells in pans.
Fill and finish:
When shells are cool, place a well-rounded teaspoon of filling into each (do not spread – filling will run and level during baking). Bake in preheated 300° oven for 12 minutes, reversing pans back to front halfway through baking. Tops will feel dry to touch but filling will still be soft. Do not overbake!
Yield: appx. 36
Recipe Source: recipes.box.sk
Ingredients:
6 medium ripe bananas
1 tsp grated orange rind
50 g butter (about 3.5 Tbsp)
1/4 tsp cinnamon
1/2 cup orange juice
1 Tbsp lemon juice
1/4 cup brown sugar
3 Tbsp rum
salt
Directions:
Peel bananas, halve lengthwise and arrange in buttered shallow dish. In a small saucepan combine and heat butter, sugar, citrus juice, rum, cinnamon and salt. Pour sauce over bananas and bake 10-15 minutes at 180 C (350 F) degrees.
Recipe Source: unknown
Ingredients:
Cookies
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup powdered sugar
1/2 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips
Filling
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/4 cup creamy peanut butter
2 tablespoons powdered sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream
Directions:
Cookies:
Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
Filling:
Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)
Makes about 2 1/2 dozen sandwich cookies.
Recipe Source: Better Homes and Gardens
Prep/Cooking Time: Prep: 45 minutes
Ingredients:
4 cups whipping cream and/or half-and-half or light cream
1-1/2 cups sugar
1/2 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 teaspoon vanilla
1 ounce (1/2 cup) crushed lemon-flavor hard candies
Directions:
Stir together whipping cream and/or half-and-half or light cream, sugar, lemon peel, lemon juice, and vanilla in a large bowl.
Freeze in a 2- to 3-quart ice cream freezer according to manufacturer’s directions. Remove the dasher and stir in crushed candy.
Makes 1-1/2 quarts.
Recipe Source: cdkitchen.com
Ingredients:
4 quarts popped pop corn
1/4 cup butter — melted
1 envelope (1 1/2 ounces) dry cheese sauce mix
Directions:
Place the popcorn in a large bowl. Pour melted butter over top. Mix well so popcorn is evenly coated. Sprinkle cheese over top; stir well until completely mixed.
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